Over the holidays (usually Thanksgiving and Christmas), one famous dish that my family usually serves is chicken macaroni salad. Not sure why it’s always incorporated into the menu, but it just stuck. We always have it. And I’m not complaining because not only is it really filling and delicious, it’s super easy to make!

I’ve been asked by plenty of friends what the recipe for this dish is so here we go.

I hope you enjoy it as much as my family does.

Carol’s Chicken Macaroni Salad

Ingredients:

16 ounces elbow macaroni, cooked

1 lb boneless chicken breast, boiled, cooked through and shredded (or if you have leftover chicken breast lying around, shred them to pcs and use ’em!)

1 can of pineapple chunks

1 cup (med sized) Spanish onions

1 cup raisins

2 cups mayonnaise (make sure it’s the real mayo like Hellman’s)

1 ½ cup Cheddar cheese, cubed

1 cup of sweet relish

2 teaspoon salt

1 teaspoon pepper

2 hardboiled eggs chopped (I don’t add it in all the time & it doesn’t really change the taste at all)

Method:

1. Cook the macaroni as directed in the package

2. Place the macaroni in a large container

3. Add the mayonnaise and sweet relish mix well

4. Put-in the minced onions and mix well

5. Place the cheddar cheese in and mix again

6. Now, add the chicken and distribute evenly

7. Put-in the pineapple chunks, boiled eggs (if you want), and raisins and mix well

Carol Gomez is the Editor-in-Chief of Carol Au Courant, a Canadian Lifestyle, Food and Family Blog catering to the Savvy, Stylish and "au courant" (in-the-know).
Carol is also a freelance Digital Marketing Strategist, working with brands and media to help spark and amplify conversation and build strong connections and reputations.